Panamanian Garlic Chicken
4 servings
40 minutes
The key to making Panamanian Garlic Chicken is to marinate the meat overnight. Then 25 minutes is enough for the chicken to get a crust, and 10 minutes for the meat juices to disperse. The flavor is very rich due to the orange juice and Worcestershire sauce in the marinade.
1
Cut the chicken into four pieces and place it in a wide bowl, adding one bay leaf. Blend garlic with salt and two tablespoons of water, then add orange juice, vinegar, black pepper, Worcestershire sauce, and freshly ground allspice. Turn everything into a thick paste.
- Chick: 1.3 kg
- Bay leaf: 3 pieces
- Garlic: 25 cloves
- Coarse salt: 2 teaspoons
- Orange juice: 120 ml
- Sherry vinegar: 25 ml
- Ground black pepper: 2 tablespoons
- Worcestershire sauce: 2 tablespoons
- Ground allspice: 2 teaspoons
2
Add the prepared marinade to the bowl with the chicken and coat all pieces well (you can use your hands). Then, cover the bowl with plastic wrap and place it in the refrigerator for at least four hours — preferably overnight.
- Chick: 1.3 kg
3
Preheat the grill. Remove chicken pieces from the bowl, shake off excess marinade (to prevent burning), and grill for twenty-five minutes until golden brown, turning occasionally. Cool for ten minutes and serve. At home, sear the chicken in a grill pan and then finish cooking in an oven preheated to 180 degrees for 40-45 minutes.
- Chick: 1.3 kg